Buttered Chicken

1 tbsp olive oil

1 tbsp butter

1 diced medium yellow onion

1 tsp minced ginger

2-3 cloves minced garlic

1-1.5 lb boneless, skinless chicken breasts, cut into small chunks

8-10 oz can of canned tomato sauce

1 tbsp garam masala

1 tsp paprika

1 tsp curry powder

1 tsp cumin

1 tsp salt

1/4 tsp black powder

1 cup whipping cream

1 tbsp cornstarch mixed with 1 tbsp water

Heat pressure cooker on sauté, add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes

Add ginger and garlic and let cook for 30 seconds, stirring so it doesn't burn

Add the chicken, tomato, and spices. Seal and cook for 7 minutes on the poultry setting

When done, release the pressure and turn on the sauté setting again briefly

Add the whipping cream and cornstarch slurry until thickened and serve over yellow rice (or white rice) with naan